MOROCCAN GARBANZO BEANS WITH RAISINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, sliced
1 Onion, chopped
1 Clove garlic
2 tb Peanut oil
1 c Diced butternut squash
1 c Chicken broth
1/2 c Raisins
1 t Ground turmeric
1 t Ground cinnamon
1/2 ts Ground ginger
15 oz Garbanzo beans (chick-peas)
2 c Hot cooked rice

Cook onions and garlic in oil in 3 quart saucepan, stirring frequently
until tender, about 7 minutes. Add remaining ingredients except garbanzo
beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash
is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in
garbanzo beans. Serve over rice.

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Popularity: 12% [?]

CORN CHOWDER (C) (LACTO)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Celery — finely chopped
2 tb Onions — finely chopped
2 tb Green bell peppers — finely c
10 oz Frozen whole kernel corn
1 c Peeled — diced potatoes
2 tb Chopped fresh parsley
1 c Water
1/4 ts Salt
1/8 ts Fresh ground black pepper
1/4 ts Paprika
2 tb Flour
2 c Evaporated skim milk
2 c 1% lowfat milk — or skim milk

Altered from original recipe to reduce fat %. Add a
mixed green salad, whole grain bread plus a fruit for
a satisfying supper. . . Put celery, onion, and green
pepper in a pan sprayed with Pam and saute for 2
minutes. Add corn, potatoes, water, salt, pepper and
paprika. Bring to a boil; reduce heat to medium; and
cook, covered, about 10 minutes or until potatoes are
tender. Place 1/2 cup milk in a jar with tight
fitting lid. Add flour and shake vigorously. add
gradually to cooked vegetables and add remaining milk.
Cook stirring constantly until mixture comes to a boil
and thickens. Serve garnished with chopped fresh
parsley. Nutrition (per serving): 274 calories Total
Fat 2 g (7% of calories) Source: National Heart, Lung
and Blood Institute :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Popularity: 6% [?]

FRENCH CANADIAN PEA SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried peas
8 c -Water
1/2 lb Salt pork-all in one piece
1 Onion, large — chopped
1/2 c Celery — chopped
1/4 c Carrots — grated
1/4 c Parsley — fresh,chopped
1 Bay leaf — small
1 t Savory, dried
-Salt and Pepper

“Newfoundland Pea Soup is very similar, but usually
includes more vegetables such as diced turnips and
carrots, and is often topped with small dumplings.
This soup is very good reheated.. The most authentic
version of Quebec’s soupe aux pois use whole yellow
peas, with salt pork and herbs for flavour. After
cooking, the pork is usually chopped and returned to
the soup, or sometimes removed to slice thinly and
served separately. Instead of fresh or dried herbs,
herbes salees (herbs preserved with salt) are often
used; they are available commercially or made at home.
Pea soup remains a popular dish in restaurants where
tourists enjoy a true taste of old Quebec. In some
variations, a little garlic, leeks, other vegetables
or a ham bone are added for flavour. For a thicker
consistency (though this is not traditional) a cup or
two of cooked peas can be pureed then returned to the
soup.”

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley,
salt pork, onion, celery, carrots, parsley, bay leaf,
savory and 1 tsp salt. Bring to a boil; reduce heat
and simmer until peas are very tender, about 2 hours,
adding more water if needed. Remove salt pork; chop
and return to soup. Discard bay leaf. Season to taste
with salt and pepper. MAKES 8 SERVING:

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Popularity: 12% [?]

Title: BUCKEYES
Categories: Desserts
Yield: 4 servings

1 1/3 ea Stick butter or oleo
1 1/2 c Smooth peanut butter
1 lb Powdered sugar
1 pk (12 oz.) chocolate chips
1 x 1×1 piece of parafin

Melt butter, add peanut butter, sugar and form into balls. Chill for
1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
small pieces. Using a toothpick, dip balls into mixture, leaving a
small port hole.
Being a native of Ohio, I make these quite often, as Ohio is the
Buckeye State.

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Popularity: 20% [?]

Title: Meat Cakes
Categories: Diabetic, Meats, Main dish, Fruits, Breads/bm
Yield: 18 meat loave

1 1/2 lb Lean ground beef 2 ts Worcestershire sauce
1/2 lb Bulk Italian sausage 1/2 ts Dried sage
1/2 c Minced onion 1 c Unsweetened applesauce
1 ts Italian seasoning 1/2 c Whole wheat bread crumbs
1 ts Salt 1/2 c Unprocessed bran

Preheat oven to 350 degrees F.
Mix all ingredients together well.
Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups.
Bake at 350F. until done, about 1 hour. Remove from muffin tins.
Serve hot or cold. Note: Nice for a picnic.
Yield: 16 meat cakes Nutrient analysis of
1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges;
150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium;
41 mg cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
Margie, MS

Posted by Dar Rains Reposted by John Davis

MMMMM

Popularity: 20% [?]

BELGIAN ENDIVE AND HAM AU GRATIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Cheese/Eggs
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm Head belgian endive
Squeeze lemon juice
Seasoning
8 Thin slices cooked ham
SAUCE
2 tb Butter or margarine
1/4 c Flour
1 1/4 c Milk
1/2 c To 3/4 c grated cheddar or
-gruyere cheese
TOPPING
1/2 c To 3/4 c fresh soft bread
-crumbs
1/4 c Grated cheddar or gruyere
-cheese
2 Tomatoes

Trim the bottom of the endive heads and remove the outer leaves if
necessary. Cook in boiling salted water with a squeeze of lemon juice for
about 15 minutes until JUST tender. Drain well and wrap each head of endive
in a slice of ham, then put into the baking dish. Prepare the sauce while
the endive is cooking. To make this, heat the butter in a saucepan. Remove
from heat, stir in the flour, return to the heat and cook for several
minutes. Remove from heat and blend in the milk. Stir over a low heat
until thickened, add seasoning and 3 tbsp of the endive stock. Add the
cheese to the sauce, pour over the ham and endived. Top with crumbs and
cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE:
As soon as cooked. This also make a good hors d’oeuvre for 8. Serves 4.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

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Popularity: 5% [?]

Title: Old Virginia Wassail
Categories: Punch, Hot beverag, Apples
Yield: 30 servings

2 qt Sweet apple cider
2 c Orange juice
1 c Lemon juice
4 c Pineapple juice
Sugar to taste
1 Stick of cinnamon
1 ts Whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and
sugar in stainless steel percolator. Place cinnamon and cloves in
percolator basket; perk 18-20 minutes. YIELD: Serves 30 when using
4-ounce cups of Old Virginia Wassail.

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Popularity: 5% [?]

APPLE RED CHILE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled,
-cored and coarsely chopped
4 Fresh red chilies (or
-hydrated dried chilies),
-diced
1/2 c Brown sugar
1/3 c Cider vinegar
8 Cloves garlic, minced
1 c Water
1 tb Chopped fresh marjoram
1/2 c Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a
heavy saucepan with sugar, vinegar, garlic and water.
Bring to boiling over medium heat, lower the heat,
partially cover the pan and simmer, stirring
occasionally, for 30 minutes.

Stir in marjoram and add pine nuts. Allow to cool,
then refrigerate. Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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Popularity: 10% [?]

Title: Cajun Pork Burgers
Categories: Pork, Sausages
Yield: 4 burgers

———————————BILLS20086———————————
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce;
blend well. Add pork and sausage, mix gently. Shape into 4
patties. Place on gas grill over medium heat. Cook 14 minutes or
until no longer pink, turning once. Serve on buns with lettuce
leaves and any desired additions.

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Popularity: 18% [?]

THAI SEAFOOD CASSEROLE WITH BASIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Dried bean thread noodles
1 sm Dungeness crab
-(preferably live)
1/2 lb Large shrimp
-shelled and deveined
1/2 lb Large cleaned squid
-cut crosswise into 1″ rings
1 lb Fresh fish fillets
– cut into 1-inch pieces
1/2 ts Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 t Sugar
1 tb Golden Mountain Sauce
-ÿÿDark soy sauce
1 tb Light soy sauce
-ÿÿ
-Thai fish sauce (nam pla)
2 ts Oyster sauce
1 tb Rice wine or dry sherry
1 t Sesame oil
2 tb Vegetable oil
3 sl Ginger — (quarter-sized)
– crushed
4 Red chiles
– chopped into 1/2-in pieces
4 Green onions
– cut into 2-in lengths
1 1/2 c Water, or more if needed
1/2 c Thai sweet basil leaves
Fresh coriander sprigs
1 Sandy clay pot casserole
-(2 quart size)
-ÿÿDutch oven

Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be
found in Southeast Asian markets.

IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and
pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live
crab according to the following instructions (if using cooked crab, follow
the instructions after the steaming step). Shell and devein the shrimp; pat
dry. Clean squid according to the instructions below. Cut the body
crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In
a mortar or spice mill, pound or grind the peppercorns, coriander root and
garlic into a paste. In a bowl, mix together the sugar, Golden Mountain
Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay
pot or Dutch oven. Set over medium heat. Add reserved
coriander-garlic-pepper paste to the oil; saute lightly. Increase to high
heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss
and brown for a minute. Add shrimp and green onions to crab mixture;
stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean
noodles; toss and mix together. Stir in water, cover pot, reduce to medium
heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry,
add more water. Increase to medium-high heat, add fish, squid and cooked
crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5
minutes longer. Check for doneness. Bring the clay pot to the table and
serve hot with rice and vegetables.

TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and
legs to loosen sand and grit. Rinse well with cold water. Plunge crab into
boiling water for a minute to kill it immediately. Remove and cool. To
disjoint and crack the crab, hold shell portion of the crab in one hand.
With the other hand, gather the legs and claws on one side and gently pull
and tug until the body and legs loosen and free themselves as a whole
section from the shell. On both sides of the body are featherly gills. Pull
off and discard these gills. The tail piece, a triangular flap, is located
on the underside of the body. With tip of knife lift up the flap, grasp it,
twist off and discard. Scrub exposed area clean. Now remove the legs and
claws by gently pulling and bending them backward against their natural
bend, and twist to free them. You now have the chest-body section where the
tomalley liver is embedded in the cavity. Spoon it out and reserve it for
those who appreciate it. The chest body should be chopped in half down the
middle with a heavy cleaver. Chop each section crosswise into 3 equal
pieces. With a light hammer or metal nut cracker, crack the mid section and
joint of each leg and claw; set aside the pieces. (When eating, use the tip
of the leg as a pick to dig out the meat.)

TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and
with the other pull the head and tentacles away until separated from the
body. With your finger dip into the body to remove the quill, the
transparent cartilage and discard. Peel off the dotted skin from the body
and discard. Rinse body with cold water. Cut between the eye and the
tentacles; discard the head. Squeeze the thick center part of the tentacles
to dislodge the hard beak. Rinse with cold water; set aside.

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Popularity: 5% [?]